Dairy Free Bread and Butter Pickles
Tangy, sweet, and just a little spicy if you want them to be, these homemade pickles are the kind of condiment that makes everything it touches taste better. Crisp cucumber slices and thin ribbons of yellow onion soak up a golden brine built from two vinegars, warm mustard seeds, celery seeds, and turmeric — no dairy anywhere in sight, not even hiding in a spice blend or store-bought shortcut. The salting step is what sets these apart, drawing out excess moisture so the cucumbers stay satisfyingly snappy even after the hot brine goes in. Once you pack the jars and pour that simmering liquid over the top, the kitchen smells absolutely incredible. A short rest in the fridge is all it takes before they're ready to pile onto burgers, sandwiches, grain bowls, or honestly just eaten straight from the jar. These are the kind of pickles that disappear fast, so you'll be glad the recipe makes two full pints.
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Learn more →Ingredients
8 servings
- 1 ½ lbs english cucumbers (about 2 medium), sliced ¼-inch thick
- 1 small yellow onion, halved and thinly sliced
- 1 ½ tsp kosher salt
For the brine
- 1 cup white wine vinegar
- ½ cup apple cider vinegar
- ¾ cup granulated sugar
- 1 tsp mustard seeds
- ½ tsp celery seeds
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the sliced cucumbers and onion in a large bowl. Sprinkle with the kosher salt, toss to coat, and let stand for 1 hour at room temperature until the cucumbers have released their liquid and softened slightly.
- 2
Drain the cucumbers and onion in a colander, rinse briefly under cold water, and pat dry with paper towels. Pack them tightly into two clean pint-sized mason jars.
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